This course will help you to understand how to conduct an internal audit of an FSMS based on FSSC V6 and ISO 22000:2018 so that you can report on the effectiveness of the management system implementation following ISO 19011, ISO 22002-1 and ISO/IEC 17021 as applicable and contribute to the continual improvement of the FSMS.
In 2023, the scheme was updated from version 5.1 to version 6.
The course consists of three separate eLearning modules:

1. FSSC v6 Introduction
2. HACCP Refresher and CODEX ALIMENTARIUS 2022 UPDATES
3. Internal Auditor

Completion criteria: 
The SGS certificate is available to download once you have achieved a pass mark of 80% or more in the final assessment of each course to complete the bundle. You have 12 months access to this bundle, effective from the date of purchase.

OBJECTIVES
By the end of this course, you will be able to:

• Understand the purpose of FSSC 22000 v6 Certification Scheme for FSMS by reviewing its history, background and relationship with other management system standards
• Apply the requirements of FSSC 22000 certification (ISO 22000:2018 FSMS requirements, sector specific prerequisite programs (PRPs) and FSSC 22000 Additional requirements) in your organisation
• Understand the importance of the Global Food Safety Initiative (GFSI)
• Protect your business and consumers from food threats or risks by applying the requirements for food fraud mitigation and food defence
• Understand the updates to the scheme from version 5.1 to version 6
• Detail the process of completing an internal audit of a food safety management system against FSSC 22000 V6 (ISO 22000:2018, FSSC 22000 Additional requirements and prerequisite programs (PRPs))
• Demonstrate knowledge of audits and auditing principles to maintain and improve food safety standards in an organisation
• Understand how the Hazard Analysis & Critical Control Points (HACCP) helps food businesses reduce the risk of safety hazards in food
• Familiarise with HACCP terms and the importance of food safety and food hygiene
• Develop and implement a HACCP plan based on the preliminary tasks and HACCP principles
• Identify and effectively control the hazards in your organisation relating to food safety
• Learners will need to demonstrate acceptable performance in these areas to complete the course successfully

WHO SHOULD ATTEND
This course is designed for experienced food safety professionals with an understanding of the management systems approach to food safety

PRIOR KNOWLEDGE
Before starting this course, it is recommended that you have prior knowledge of:

• Implementing or operating a management system within a food sector context
• Prerequisite programs as specified in ISO/TS 22002-1
• Good practice guides and/or trading practices relevant to the segment of food chain in which the organisation operates
• The principles of HACCP as defined by the Codex Alimentarius Commission
• Hazard analysis experience (hazard and risk assessment)
• Commonly used food safety management terms and definitions as outlined in ISO 22000:2018 and FSSC 22000 V6
• Food safety hazards
• Working in a food catering establishment